Madhu Knits and Cooks:

This post is unfortunately six months in the making (I am that behind with some of my blogging!). I made a cardigan for a lovely newborn, Gigi, in January. I used yarn that I purchased at last year's New York Sheep and Wool Festival, and was excited to try something different from the standard baby blanket or hat gift. Although the project did require some finishing (sewing side seams together, etc), which I generally try to avoid, I am glad I forced myself to do this extra little bit of work because the final product was really wonderful. Project details follow the picture of the completed cardigan.

Cardigan for Baby Gigi

Pattern: Adorable Chenille Cardigan by Louisa Harding, 0 - 3 months size

Yarn: Good Karma Farm 60/40 Wool/Alpaca, 0.9 skein

Needles: One US6 and one US7 needle

Measurements: Post-blocking measurements of 9 inch wide body (18 inch circumference, buttoned up), top to bottom length of 8.5 inches, sleeve length of 7.5 inches and sleeve circumference of 6.5 inches around.

A few months back, I bought a sesame bread loaf at the local farmer's market and decided to put it to two uses: a pea pesto crostini from a Giada de Laurentiis cook book I checked out from the library and the Cook's Illustrated Herbed Garlic Bread.

The Herbed Garlic Bread was amazing - really flavorful, easy to make, and wasn't too buttery or oily. The first time I made the bread, I used half of the sesame loaf/baguette and used a combination of chives, parsley and thyme. I used half the amount of butter called for in the recipe as well as used slightly less garlic (maybe 2 tsbp. of roasted, minced garlic). I baked the bread for 6 minutes and it was perfectly crusty, warm and delicious. The second time I made the bread, I used a combination of rosemary, thyme and chives. Rosemary was definitely the standout ingredient in the second run, and I think it should be definitely used in future versions as well.

The pea pesto crostini was far less exciting unfortunately. Although very easy to make with simple ingredients usually on-hand in my house (frozen peas, parmesan, olive oil, etc.), the result was fairly bland and the pea flavor was just too overwhelming (and I like peas!). So unfortunately, I think this recipe will not be repeated again for me.